Method for extracting sea cucumber saponin-containing extract and method for maintaining constant content thereof

Abstract

The method extracts an extract containing sea cucumber saponins. The extract is separated from sea cucumber meat exclusively by a specific heat treatment without conducting any chemical treatment with the use of an enzyme, ethanol, etc. The method includes: a step for heating sea cumbers from a starting temperature to a target heating temperature by a first temperature gradient; and a step for decreasing the temperature by a second temperature gradient that is gentler than the first temperature gradient to thereby extract the sea cucumber extract. The sea cucumber extract is stored as a sea cucumber extract material in the form of a liquid concentrate, etc. Then an appropriate amount of the sea cucumber extract material is added to, for example, another sea cucumber extract material having been separated and extracted from sea cucumbers with a lower saponin content.

Description

TECHNICAL FIELD[0001]The present invention relates to a technique for extracting a constant amount of saponins from echinoderms such as sea cucumbers according to parts of the animals.BACKGROUND ART[0002]Various useful components that are effective for improving disease and the like are present in plants and animals, including glycosides (saponins) for example, and saponins of animal origin include triterpenoid glycosides contained in sea cucumbers (hereunder called “sea cucumber saponins”), such as frondoside A and saponins in the holotoxin family, including holotoxin A, holotoxin B, holotoxin A1 and holotoxin B1.[0003]Of the sea cucumber saponins, the holotoxin family in particular is known to have disinfectant activity against fungi such as yeasts and Candida, while frondoside A is known to have anti-cancer activity that suppresses the proliferation of cancer cells.[0004]In the past, the functions of sea cucumber saponins have been exploited in commercial products that include se...

AI Technical Summary

Benefits of technology

The patent describes a method for extracting and maintaining a constant content of sea cucumber saponins, which can be used as a food material. By extracting sea cucumber material with a high content of saponins and storing it as a dry powder or liquid concentrate, it can be added to other sea cucumber materials with a low content of saponins to provide a material with a constant level of saponins. This technology can be used to create foodstuffs with fungicidal activity and excellent mold resistance, as well as natural mold-resistant food materials. It also has various other applications using sea cucumber saponins.

Problems solved by technology

In the past, the functions of sea cucumber saponins have been exploited in commercial products that include sea cucumber soaps using the surfactant effects of the saponins and athlete's foot medicines using the disinfectant effects against fungi, but no foods exploiting the functions of saponins have yet been developed.

One reason for this is that because the saponin contents of sea cucumber vary greatly by individual and production region, it has not been possible to obtain a stable supply of raw materials containing a constant percentage of sea cucumber saponins.

However, the problem with such a hot water extract is that it contains ingredients other than medicinal ingredients which may contribute unpleasant smells, bitterness or astringency, making it unsuitable for ingestion.

Moreover, when using techniques of concentration by heating an aqueous solution of a broth of boiled sea cucumber or the like, the problem is that the extraction rate of the useful ingredient (sea cucumber saponins) is low, so that for example no more than about 2 to 3 grams of saponins can be collected from 500 liters of aqueous solution.

However, these techniques are not practical considering that the saponin purification costs are high, and the resulting saponins are considered a reagent or pharmaceutical preparation rather than a foodstuff, and must be approved as food additives before being re-added to foodstuffs.

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